Jul 9, 2012

Polenta Lasagna

I adapted this recipe from The Eat-Clean Diet website. My husband raved about it, which means it was pretty darn good. I served my lasagna with garlic bread and a fresh spinach and lettuce salad. My major recommendation is to let this sit a while before serving. It came out a tiny bit watery. But the flavor was so good that it pretty much made the initial bit of extra liquid in the dish null and void. Enjoy.

Clean Eating Polenta Lasagna

  • 1/2 lb. lean ground turkey (or beef)
  • 1 red onion, chopped
  • Sea salt, pepper to taste
  • 1 tube precooked polenta, cut into 1/4 in. thick rounds
  • (I got mine at Whole Foods--sun-dried tomato flavor)
  • 1 1/2 cups baby spinach leaves, shredded/diced
  • (I added some Kale, too!)
  • 1 cup fat free Greek yogurt
  • 3/4 cup Parmesan or Romano cheese
  • Jar of your favorite clean, preferably homemade pasta sauce
  • 1 bag reduced fat mozzarella cheese
  • 1 tsp Italian seasoning or dried pizza seasoning
  • Cook the ground turkey and onion until no longer pink. Salt and pepper to taste.
  • Layer into a baking pan in this order:
  • Pasta sauce
  • Polenta
  • Smear greek yogurt onto the polenta rounds
  • Parmesan cheese
  • Turkey
  • Spinach/kale
  • Mozarella cheese
  • Repeat and sprinkle herbs on top. Depending on the pan size, you may have to do this three times. I used a small pan and did three layers.
  • Bake at 350 degeees until bubbly and cheese is melted.
  •  About 30 minutes.